Mix vegetables

                                             Mix vegetables

Mix Veg Curry is created by change of state a mix of vegetables along in a very ancient Indian onion-tomato gravy.The dish is characterised by multiple flavors because of several vegetables that conjointly make it quite nutritious.

There is right smart flexibility in selecting the combo of vegetables. It will embrace seasonal vegetables and customary vegetables like shrub, cabbage, cauliflower, french beans, peas, carrots, potato, tomato, onion etc. I have initial shallow cooked the vegetables so more them to a gravy. You can conjointly cook all all of them along for a healthier variation.
Mix Veg Curry is served in the majority Indian restaurants. The restaurant version of this dish is sligthly heavy and creamy. But you'll conjointly build a lightweight, colourful & healthy combine veg curry reception with negligible spices.

Ingredients For Mix Veg Curry Recipe

             1/2 Cup Chopped Potatoes

             1/2 Cup Chopped Cauliflower

             1/4 Cup Chopped Carrots

             1/4 Cup Chopped French Beans

             1/4 Cup Chopped Capsicum (Green Bell Peppers)

             1/4 Cup Green Peas

             1 Small Onion

             2 Medium Sized Tomatoes

             1-2 Green Chillies

             3-4 Cloves of Garlic

             ~1 inch piece of Ginger

             8-10 Cashews

             2 Tablespoons Cream or 1/2 Cup Milk

             1 Teaspoon Cumin Seeds

             1/2 Teaspoon Turmeric Powder (Haldi)

             1 Teaspoon Red Chilli Powder

             1 Teaspoon Coriander Powder

             1/2 Teaspoon Garam Masala

             1 Teaspoon Salt, or to taste

             1/2 Teaspoon Dried Fenugreek Leaves (Kasuri Methi)

             1/2 Cup Chopped Coriander 

2 Tablespoons Oil

Heat oil during a cooking pan or massive deep cooking pan over medium-high heat. Add garlic, onion and chilli. Stir-fry for two minutes or till onion is simply softened. Increase heat to high. Add cauliflower, green onion and carrot. Stir-fry for three minutes or till carrot is nearly tender.

Blend starch and 1/4 cup heat water during a tiny jug. Add stock and cornflour mixture to wok. Stir-fry for two minutes or till sauce boils and thickens. Add cabbage. Stir-fry for 1 minute or until just wilted. Season with salt and pepper. Serve immediately.